br>Add salt and pappardelle, and cook until pasta is al dente
Add chicken boullion to water and cook pappardelle as directed. Strain.
Put pasta back into warm pot and toss with butter, parsley and parmesan.
Salt and pepper to taste.
ver low heat.
Cook pasta according to package instructions. Drain
alt and pepper.
Spinach Pappardelle instructions:
Bring pot of
bs. fresh pappardelle to boiling water.
While pasta is cooking, heat
ring pasta water to a boil, salt it, and cook the pappardelle
et aside.
Add the pappardelle to the boiling water and
br>Fill a 6-quart pasta pot three fourths full with
Cook pappardelle until al dente. Drain and reserve.
Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
Add the egg yolks, spinach, parmesan and parsley and mix.
Serve immediately.
ut water on to boil pasta.
Shred or pull apart
he water, and cook the pasta to al dente.
Add
hinly.
Cook the fresh pasta in boiling, salted water until
Heat oil in a large non-stick skillet; cook eggplant until browned on both sides. Remove from pan.
Cook garlic in same pan until fragrant but not browned. Add the lamb, braising sauce, and stock. Bring to a boil and simmer, uncovered, for 5 mins, or until sauce has thickened. Stir in vinegar and olives.
Meanwhile, cook the pappardelle in a saucepan of boiling, salted water until just tender. Drain.
Add pappardelle, eggplant, and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.
Cook pappardelle in boiling, salted water until al dente. Drain and return to pan. Cover and keep warm.
Meanwhile, to make the pesto, pulse spinach, garlic, lemon juice, Parmesan and whole walnuts until finely chopped in a food processor. With the motor running, add oil in a thin, steady stream until smooth and combined.
Combine chicken, hot pasta, chili and pesto. Spoon pasta into serving bowls and sprinkle with chopped walnuts. Serve with garlic bread, if desired.
omitting salt and fat. Drain pasta, reserving 1/2 cup cooking
o a boil.
Add pasta.
Bring water back to
t ready, then start pasta. Cook the pasta approximately 8 minutes. If
hile sauce is cooking, cook pasta in a 6 to 8
about 5 minutes.
Add pappardelle (or egg noodles) to boiling
oil, salt it, add the pasta and cook until al dente